10/7/10

I looked and looked to see if someone had done a creamsicle cheesecake. Couldn't find anything, so there in lies my homework assignment. After a few attempts I think I nailed it. Creamsicle and cheesecake just screams to be together doesn't it? And I wanted to add a layer of 'almost saltiness' to it (don't I always), so I used those Lorna Doone shortbread cookies as the crust. Do I even have to tell you how good this was? It was light and creamy with a hint of orange just like a true creamsicle. Please forgive me on this, for I did not write down the recipe. I am certain though I got it all down word for word though. Just taste-test it before you bake it to make sure it tastes, well, like a creamsicle. The only areas I might have been forgetful was the amount of chopped orange slices and heavy cream. So you might need to add or subtract these--that's why I say taste test as you go along. I promise you I will get better with writing down the recipes straight away. :-)
Can we talk about Top Chef Desserts for a bit? I mean since I have you here? I want to like the show I really do because I just love the concept, but the drama is such a huge turn off. I know a lot of chefs, and none of them have tempers, flare-ups, crying fits, etc... like those on Top Chef Desserts. Chefs and pastry chefs alike pride themselves on being cool, calm and INSPIRING in the kitchen (and out of the kitchen as well).
It was also shocking to see on the wedding cake episode how many of the pastry chefs didn't make a decent wedding cake. Sure the flavors were there in some of the cakes, but the overall stacking and presentation was lacking. I was asking my friends if these were indeed classically trained pastry chefs. Love the show, just wish there wasn't so much crying. Just like there's no crying in baseball, there's no crying in baking. What do you think of Top Chef Desserts? Is it what you thought it would be? I honestly thought it would be like Top Chef with, well, desserts--where everyone behaves and puts forth their very best creations.

cook notes: as I said above I might be off on the amount of chopped orange slices and heavy cream used. So please taste test as you go along and before it goes in the pan for baking. This makes a lot of crust for the 10-inch pan, but I like to have it thick, so if you don’t like it thick you could probably halve it. But with the remaining leftover crust I just put it in a bag and freeze or make a mini cheesecake. There will also be leftover cheesecake batter—haven’t figured out how to scale it down yet. But with the leftover crust and batter you can easily make 2 mini cheesecakes if you have the mini springform pans. Also, I do not have a mixer, I know, everyone always ask how I do it, but I do, been that way for decades. So I just use a food processer, works perfectly. But use what you feel comfortable with.

Preheat your oven to 375°F.

In a measuring cup, crack open the eggs and egg yolks, set aside until ready to use.

Spray a 10-inch springform pan with non stick spray. In a food processor grind up the cookies into a fine crumb. In a bowl, combine the cookies, a pinch of salt, and the melted butter. Mix, then press into the bottom and partially up the sides of the springform pan. (I use a flat bottomed glass to press it in evenly). Recipe & photos by Dawn Finicane of vanillakitchen.blogspot.com

Note: there will be some crumbs leftover; I normally use more crumbs than the average cheesecake because I love a thick crumb.

Bake for 12 minutes, set aside and let cool. Reduce the oven heat to 325°F.

cheesecake batter:

I used my food processor to make the cheesecake batter—I suppose you could use a mixer, but I don’t have one (I know, weird). With the food processor, mix the cream cheese and sugar until smooth and lump free. Add in the sugar, scraping down the sides of the bowl as needed. .

Add in the eggs one at a time until all is mixed well; add in the heavy cream. Then add in the vanilla extract, and orange zest; then add in the chopped orange candy slices. Process until all is well mixed.

baking:

Most people like to do a water bath for their cheesecake. I never do, I find all too annoying. But if you want to do this please feel free; it’s best to bake your cheesecake how ever you feel most comfortable.

I baked this cheesecake at 325°F for one hour then at 300°F for an additional 40 to 60 minutes or until the center is set. Remove from the oven and allow to cool completely, then refrigerate for at least 6 hours. Top with freshly whipped cream and I used all natural sprinkles form Whole Foods. These orange ones taste like orange.

Oh how I love cheesecake and dreamsicles....and you have gone and put them both together. What a great creation. As far as Top Chef Desserts...I think you need to be on that show. Teach them a lesson or two.

oh my.... Lorna Doone shortbread cookies in the crust? Those cookies are amazing...I can't even imagine them in crust form. What a creation. drool. I haven't watched top chef desserts. Bummer to hear its overly dramatic though....

Top Chef--JD, glad to see the drama dude, Seth, gone. Should get a little better now. But what was up with the Heathers last night? What I really wish is that the show WOULD focus more on their challenges, showing us more of the process, finished dishes and the judges tasting and talking about them more. I want to see and hear more about the desserts! Sigh.

There's only crying in baking when you goods end up like Malika's. Oh man. But other than that, we won't cry unless we're eating a piece of cheesecake that is so good it makes you want to shed salty tears. Great great GREAT idea. We both love citrus, and you took it there. Took it THERE!

Seriously, Dawn, are you trying to kill me? Putting that in front of any guy is ticket to winning adoration for the rest of his natural life! I don't even think I could contain myself. Cheesecake is a weakness, of course! Creamsicles, full fat cream. Dude, I am done! LOL {evily}BTW: I hate the water bath as well. Too pretentious. I prefer the slow oven method myself. I always had a problem with the stupid water splashing in behind. Grr.

This looks delicious! I have to make my own birthday cake this year (as I usually do, my friends are all cooks!) so this might be my project tomorrow.

As for Top Chef Desserts...I've watched every season of Top Chef and loved it. I'm a chef but I love love love baking in my free time and was pumped to hear about this show. What a let down. I can't even watch it anymore because of the insane drama that comes with each episode.

Every time I visit you, I am blown away by your recipes and photography!And because creamsicles were a favorite when I was a kid, I bet I'd love this.

Re Top Chef Desserts: I understand the producers perhaps think the emotions are a plus, but I am so turned off by the weeping...I made this in honor of my mother (insert crying jag here)crap. Geez. Puhleeze. (I actually turn to another channel when I see it coming.) Get over yourselves, chefs!

As far as Top Chef: Just Desserts? I think they need to go back to screening reality show contestants for psychological problems. I said after the 2nd episode that Seth has psych problems, and sure enough, he has a psychotic break. Guess the idiot producers mistook it for "drama".

I'm not an orange lover but I would totally inhale a piece of this cake. Lorna Doone's for the crust - brilliant! I am 100% with you on Top Chef Desserts. As someone who cooks and bakes, I was totally psyched to see the pastry chefs getting their due. BUT. The drama reminds me of other lesser shows that are all over TV and I'm just over it. The drama with Seth? That guy needs medication and maybe a stay in the hospital. That is not what I want to see on a dessert show.

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com